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Asian Crispy Tofu Lettuce Wraps with Ginger-Soy Sauce
Fried tofu and carrot matchsticks tossed with ginger, garlic and a soy, rice vinegar, sesame oil dressing.
- 280 g firm tofu
- 8 whole butter lettuce leaves
- 3 whole spring onions
- 1 whole carrot
- 15 g fresh ginger
- 2 whole garlic clove
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
- 15 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Press tofu between kitchen paper for 10 minutes to remove excess moisture. Cut into 1cm cubes.
- Step 2
Step 2: Julienne carrot into thin matchsticks. Slice spring onions, separating white and green parts. Mince ginger and garlic.
- Step 3
Step 3: Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Working in batches, fry tofu cubes for 3-4 minutes per side until golden and crispy. Set aside.
- Step 4
Step 4: Add remaining 1 tbsp oil to pan. Fry white parts of spring onions, ginger and garlic for 1 minute until fragrant.
- Step 5
Step 5: Return tofu to pan. Add carrot matchsticks and stir-fry for 2 minutes.
- Step 6
Step 6: Whisk together soy sauce, rice vinegar and sesame oil. Pour into pan and toss to coat. Cook for 1 minute.
- Step 7
Step 7: Stir in green parts of spring onions and fresh coriander. Remove from heat.
- Step 8
Step 8: Arrange lettuce leaves on a serving plate. Spoon tofu mixture into each leaf, sprinkle with sesame seeds and serve immediately.
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